Gluten-free Friday: Zucchini and carrot omelet

Whether you’re making breakfast, lunch or dinner, a zucchini and carrot omelet makes a great Gluten-free Friday meal!

This is one easy dish to prepare! Not only that, but a zucchini and carrot omelet is full of protein, and it makes a great way to add veggies to a meal. Tucked away inside the omelet, zucchini and carrots add great taste, texture and flavor.

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Zucchini and carrot omelet recipe

Serves 2

Ingredients:

3 large eggs

1/3 cup shredded green zucchini

1/3 cup shredded carrot

1 garlic clove, minced

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1-2 tablespoons olive oil

1/4 cup shredded Parmesan cheese, plus more for garnish

Directions:

Add the eggs to a medium-sized bowl and beat well. Add in the salt, pepper and thyme and mix again.

Add the zucchini, carrot, garlic and Parmesan cheese to the eggs and mix to incorporate.

Add the olive oil to an 8-inch saute pan (nonstick pans work well) over medium-high heat.

When the olive oil is hot, add the egg mixture to the pan so it spreads out evenly. Don’t stir the mixture. Instead, let it stand for a minute so the bottom of the eggs begins to set.

Use a rubber spatula to push the mixture around a bit, so all the liquid spreads out to the hot surface of the pan. Use the spatula to gently loosen the edges of the omelet so it doesn’t stick.

Allow the eggs to cook for 2-3 minutes, then use the spatula to carefully fold half the omelet over, onto itself. Wait a minute or so, then carefully slide the omelet onto a serving dish.

Garnish with Parmesan cheese and more salt and pepper if you’d like. Serve warm.